Succulent and 'fall-off-the-bone' delicious, these delicately spiced, sweet & with a slight tang pork ribs are a must for any party you host!
Wash the pork ribs and drain off the excess water. Pat dry using a kitchen tissue. Mix all the ingredients mentioned under 'Marination' with the pork ribs and place them in a large roasting pan. Seal the pan completely with aluminium foil. Refrigerate overnight or for at least 4-6 hours
Remove from the oven again, separate the stock from the ribs gently as the meat may fall off the bones. Strain the stock and boil it in a saucepan with all the ingredients mentioned under 'Sauce' and cook till it reduces further till slightly thick & glossy. If you feel that the stock is too much and hasn't greatly reduced or thickened you can quick fix this by adding 1 tablespoon of cornstarch mixed in 2 tablespoons of warm water. Cook for a couple of minutes till the cornstarch does its trick and helps thicken the sauce quickly.
Take care not to add too much salt to the pork ribs while marinating as the soy sauces will have salt in them.